Spicy Shrimp with Peach Salad

    Shrimp in a bowl with rice and peach salad.

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    • Why I Love This Recipe
    • Visual Walk-Through of the Recipe
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    The Combo That Makes Just a Really Heavenly Bite.

    Lindsay Ostrom headshot.

    The first night I made this for dinner, I put it all on the plate, we took our first bites, and both Bjork and I said out loud – Yes. This is really good. Yes, yes, yes.

    Is it because it’s an excuse to load up half the plate with that gorgeous peach salad? Maybe. I love peaches.

    But also, the shrimp are delicious! I made this one more time this afternoon to make sure I had the spices all correct before we published this recipe, and I ended up just standing over the pan eating just one more. And then just one more. And then just one more. They can easily stand on their own.

    Besides being super easy (YAY IT’S MY FAVORITE THING), the thing I like about this is that it creates that mix of heat, smoke, and sweetness with some new flavors.

    In our house we rely on a lot of the same old good stuff: Soy. Cilantro. Cumin, chili, green onion, garlic, etc. But this plays in a slightly different space! And I love it. We have the smoky warmth of curry powder and smoked paprika, sweetness from peaches, tang from lime juice and shallots, and freshness from MINT! which never fails to leave me feeling happy. It’s just a juicy, delicious combination. It reminds me a bit of this cult fave BBQ salmon recipe, but slightly easier and faster.

    My girls typically lean into the rice and peach salad and might eat a few of the pre-cayenne shrimp, and Bjork and I can crush the rest of the shrimp pan, no problem.

    It’s been a happy little summertime number for us! Hope you like it!

    Lindsay signature.

    Welcome To My Home! Let’s Make These Shrimpies!

    1

    Make Your Peach Salad.

    This can and probably should be made first… because the shrimp cook really fast. Chop, toss, and let it hang for the next 20 minutes while you do the shrimp!

    Peach salad in a bowl sprinkled with mint.

    2

    Toss Shrimp with Spices.

    There’s smoked paprika, curry powder, salt, garlic powder, and some cayenne for heat.

    Pouring spices on raw shrimp in a bowl.

    3

    Cook the shrimp.

    I cook them in olive oil, and then when they’re almost done I like to add a bit of butter and honey to the pan – it pulls up the browned bits and creates kind of a glazey sauce on the shrimp.

    Sautéing shrimp in a pan.

    4

    You’re Done! Yum!

    Pile that steamy shrimp on rice with a big scoop of peach salad (also pictured here: avocado)! It’s so good.

    Bowl with shrimp, rice, and shrimp salad.

    Watch How To Make This Spicy Shrimp

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    Spicy shrimp in a bowl with rice and peach salad.

    Spicy Shrimp with Peach Salad

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    • Author: Lindsay
    • Total Time: 25 minutes
    • Yield: 2-3 servings
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    Description

    This is summertime in a bowl! Spicy shrimp with all the delicious heat, smoke, and sweetness we want, alongside a fresh peach and cucumber salad.

    Ingredients

    Units

    Spicy Shrimp

    • 1 lb. shrimp
    • 1 teaspoon smoked paprika
    • 1 teaspoon curry powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon coarse sea salt (start here, add more as necessary)
    • 1/8 to 1/4 teaspoon cayenne pepper (add to taste – it’ll make it spicy!)
    • 1 tablespoon butter
    • a drizzle of honey (to taste – 1 tsp to 1 tablespoon)

    Peach Salad

    • 2 peaches, pitted and sliced (about 2 cups)
    • half an English cucumber, thinly sliced (about 1 cup)
    • half a shallot, thinly sliced (about 1/4 cup)
    • 2–3 teaspoons olive oil
    • 1 lime, juiced and zested (about 1 tablespoon juice, 1 teaspoon zest)
    • salt and pepper to taste
    • mint leaves (about 2 packed tablespoons)
    • 2–3 teaspoons honey to finish (I like hot honey!)
    • 1 avocado, cubed (optional)

    Instructions

    1. Peaches and Rice: Toss everything together for the peach salad. Prep anything else you might serve this with (I like rice).
    2. Shrimp Seasoning: Toss the shrimp with the spices. 
    3. Cook Shrimp: Heat a drizzle of avocado oil in a skillet over nonstick heat. Add the shrimp and cook until no longer translucent, about 2 minutes per side.
    4. Finish: Add a knob of butter and a drizzle of honey at the end of cooking to toss with the shrimp and pull up some of the browned bits from the bottom of the pan. This will also make the shrimp saucy, glazey, and delicious.
    5. You’re Done! Yum! Plate the shrimp over rice with a big scoop of that peach salad! So yum.

    Notes

    When I make this for my family, I wait to add the cayenne until after I pull a few shrimp out of the pan for my daughters! Then once they have a few non-spicy ones, I’ll add the cayenne for my husband and myself.

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